Tag: Halloumi

Halloumi Wraps by Gordon Ramsay

If you’re looking for a quick-fix, filling, deliciously comforting recipe, look no further than these halloumi wraps. With wholegrain tortillas, homemade hummus, mixed sweet bell peppers, beetroot, arugula and seeds to garnish, this wrap is a treat for your taste buds and makes a satiating protein-rich midweek meal. Substitute tofu for halloumi if you want to go vegan, but the wrap won’t be quite the same without halloumi.

25 g Paprika flavoured pumpkin seeds (or regular)
1 tbsp Cumin seeds
2 tbsp Extra virgin olive oil
1 x 250 g Halloumi, each cut into strips or cubed
Prosciutto, optional
4 Wholegrain wraps
100 g Hummus
100 g Vacuum packed ready-to-eat red beetroots, sliced
200 g Mixed bell peppers, cut into strips
50 g Arugula

Toast the pumpkin seeds (if using regular) with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl.
Cut the halloumi into 12 strips or chunks or a mix of two. Wrap halloumi strip with a slice of prosciutto if using.
Heat the olive oil in a pan and fry the halloumi strips or cubes until golden brown and crisp. Spread a layer of hummus on each flatbread and top with bell peppers, beetroots, halloumi, arugula and toasted seeds to serve.

Baked Carrot Halloumi Balls with Ras el Hanout and Salsa Verde by Gordon Ramsay

These delicious carrot halloumi balls are great for snacking or as an appetizer. I find they taste the best served warm with a fresh homemade salsa verde over a bed of seasonal salad. Another way to serve them is pair them with zoodles tossed with pesto for a healthy low carb dinner.
Ras el hanout means “the head of the shop” in Arabic. It’s a mix of the the best spices that the spice seller has. If you can’t find it, then I would recommend using a simplified mix of 1 part of cumin, 1/2 part of each coriander, ginger and paprika or cayenne powder. My another two favourite alternatives are baharat and garam masala because they both share many common ingredients.

	Salsa Verde
2 Large carrots, coarsely grated 200 Halloumi, coarsely grated 10 g Chives, finely chopped 10 g parsley, finely chopped 3 tsp Ras el Hanout 4 tbsp Whole spelt flour 1 Large egg Salt and pepper Olive oil for baking Salad leaves to serve Chilli pepper, cut into rings for garnishing	1 Garlic clove, minced 30 g Fresh herbs, finely chopped (I used parsley, chives and basil) 1 tbsp Capers, finely chopped 1 tbsp Finely grated lemon zest 2 tbsp Lemon juice 100 ml Olive oil Salt and pepper to taste

Preheat the oven to 200C/400F. Line a baking tray with a piece of aluminum foil coated with some olive oil.
Place all the ingredients for the salsa verde in a bowl. Stir to combine and chill until ready to use.
Put the grated carrot and halloumi, along with the herbs, ras el hanout, spelt flour and egg into a mixing bowl and season well with black pepper and just a little salt.
Work the mixture with your hands to combine it well, then take roughly 1 tbsp of the mixture and roll it into a ball. Repeat with the remaining mixture. You will have 18 balls.
Place the prepared carrot balls into the prepared pan. Spray or brush them with olive oil. Bake for 25-30 minutes until golden brown and crisp. Serve with salad and salsa verde or your favourite sauce.

Pan-fried Halloumi with Gooseberries and Mint by Gordon Ramsay

Perfect for nibbling, or as a starter with a few drizzles of sweet tangy raspberry balsamic glaze and quality olive oil, these pan-fried Halloumi cheese are crisp, sticky, chewy and totally delicious. It is best served warm and you can complement it with different kinds of seasonal fruit, fresh mint or oregano leaves. Once it cools down, halloumi will get rubbery again. It can be reheated slightly, but the taste and texture won’t be the same.
Tangy and salty with squeaky spongy texture, Halloumi (or Haloumi) is a semihard, unripened, and brined cheese traditionally made with goat’s and/or sheep’s milk. It’s most used as a grilling/frying cheese because it maintains its shape when heated. It can be found in most supermarkets or specialty stores. I bought mine in ALDI.

250 g Halloumi, cut into 1cm-thick slices
Gooseberries or cherries, pitted
Fresh mint leaves
Extra virgin olive oil
Raspberry balsamic glaze
Freshly milled pepper

Heat a non-stick grill pan or frying pan over medium-high heat. Brush halloumi slices lightly with olive oil, and a squeeze of lemon juice too if you like. Cook halloumi for 1-2 minutes. When it starts to brown and crisp up turn the slices over and cook on the other side for another minute or two.
Arrange halloumi on a plate with the gooseberries or cherries and mint. Drizzle with a bit of olive oil and balsamic glaze and season with freshly milled pepper.